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FTO Classic Cinnabon Rolls
1
© 2009 FOCUS Brands, Inc 7.24.09
Strategy
Only we can deliver the cinnamon roll that is
Cinnabon©…
A truly emotional experience.
Our Guests know it is fresh and high quality because
they can smell the aroma and see the whole
entertaining process.
Our people enhance this experience by providing
attentive, cheerful and timely service.
We make our Guests say WOW!
We A.C.T. Guest First
We are clean and attractive
We are fast
We always deliver high quality
We enjoy working here
Value Proposition / Values
Profile
BAKED APPEARANCE
• All the rolls in the pan appear consistent in size and shape.
• Each Classic FTO roll has 4 ½ - 5 ½ wraps.
• Roll is round, not square, stands upright and has some doming.
• The color of the baked roll is golden brown without looking burnt, with shadings of
light and dark.
• Roll should have some doming with visible goo-crust overflow apparent on top.
• Gapping between wraps is no more than 1/4”.
• Smear should uniformly cover all wraps of roll.
• Baked rolls should touch no less than ½” at each roll touch. Rolls should also fill
baking pan.
• At least 80% of the inside wraps appear moist and shiny from “goo” as well as
frosting.
• Frosting is evenly spread over the entire dome of the roll, filling all gaps.
• Frosting appears moist, not crystallized.
FLAVOR
• The roll has a full bodied, sweet, yeasty taste that is filled with brown sugar and
cinnamon flavored smear.
• No off odors are present.
• Frosting has a sweet, fresh flavor; with cream cheese evident. Hint of vanilla and
lemon is present.
TEXTURE
• The roll is smooth, tender and slightly chewy.
• The roll is moist throughout, without being “doughy” (underdone) in the center.
• The smear is gooey and moist
• The frosting is smooth, not grainy, melts evenly and does not separate. The
consistency is light and fluffy, not runny like a glaze.
Cinnabon has developed a Freezer to Oven
version of our Classic Cinnabon roll that
features the same high quality standard
attributes found in all our products. This roll is
designed specifically for smaller locations.
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FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Frozen Roll Attributes
Tail of roll should be sealed 3/4” at the
end where no brown sugar/ Makara is
present.
Belt marks are a normal occurrence due to
production
4 ½ Wraps
Tail of roll is not sealed correctly and
product is defective.
Report this product quality issue.
Frozen Length Range from 3.7“ to 4.1” Frozen Weight Range from 7.3 oz. - 9.0 oz.
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
Ingredient Information
INGREDIENTS
YIELD /
APPLICATION PACKAGING STORAGE SHELF LIFE
Classic Cinnabon
Cinnamon Roll
Each 58 - 62 rolls per
box
Freezer Frozen - 3 Months from manufactured date or 15
days from deliver by date on box.
Receiving - equal to or less than 0°F
Traditional Hotplate: 30 Minutes
Hussmann Case: 30 Minutes
RTU Frosting 1 ¼ ounce per
roll
34 pound Box Room
Temperature
Freezer
Refrigerator
Unopened / Room Temperature: 14 Days
Opened / Room Temperature: 2 Days
Unopened / Freezer: 6 Months
Unopened / Refrigerator: 21 Days
Opened / Refrigerator: 4 Days
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Utensils
Knife
Frosting Knife
Parchment Paper
Digital Thermometer
Baking Pans
Grease Pencil
Receiving Instructions
FTO Rolls should be removed from the freezer section of the delivery truck and transported immediately to the bakery freezer. Do not allow the delivery
driver to “stage” the frozen order at the door of the truck or on the pavement outside the truck.
Open and check 2/3rd of your delivery to ensure that the rolls are not thawed. Temp several rolls from the open cases, they should be equal to or less
than 0°F. Rolls should be frozen hard and should be loose from each other in the case. If the rolls have been thawed and refrozen there will be ice
crystals in the box and the rolls will be stuck together. Rolls that have been temperature abused will appear discolored.
Rolls that have been temperature abused should be returned and the case marked “REFUSED – THAWED”. This is so they can’t be re-delivered to
another bakery. Place a call to your DC and either copy or call your Franchise Consultant on the delivery issues you have been experiencing to ensure
that the problems are being corrected before your next delivery.
DO NOT ACCEPT PRODUCT
THAT LOOKS LIKE THIS!
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
Understanding Batch Codes
What do all those numbers on outside of the FTO box mean?
13JUL9CM14 52 Deliver by 11 OCT 2009
13 JUL 9 – day, month and year of manufacture – Product expires 90 days after this date.
CM – plant where the product was manufactured
14 – General Mills internal number
52 – batch number
Deliver by 11 OCT 2009 – This Date is 75 days after the production date. Product expires 15 days after this date
Reporting Product Quality Issues
If for any reason you should receive product that does not perform to the standards outlined in this job aid report the above data to Cinnabon
Quality Assurance by contacting:
Chris Burkart through the Cinnabon Quality e-mail link attn. Chris Burkart or by calling the number listed below.
Email: CinnabonQuality@focusbrands.com
Phone: 404-705-4446
You will need:
Batch number for product with quality issue. It is recommended to record these batch numbers on a tracking sheet.
Please note: All quality issues, information and updates, will be posted to ezLink on the newly created “Quality” page. The page was
created solely for quality issues and will not host any other Cinnabon information, news or updates – only quality issues.
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FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Place parchment paper in pan. When you have completely filled the number of pans you need, (out of the view of the Guest) return the unused rolls to the freezer.
It’s okay to pre-pan enough rolls for the current operating day. Ensure that FIFO is being adhered to when using pre-panned rolls.
3
Rolls must be placed top side up in the pan.
You’ll notice the correctly panned rolls have a slight dome shape and two lines through the top. These are belt marks that occur during the production process. They bake out during the bake cycle.
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When panning four rolls be sure to use a pan divider. This will help the rolls keep their shape during the baking process. The pan divider needs to be removed prior to the pan being placed on the hotplate/ Hussmann.
4
Load rolls into pan keeping all the wraps facing in the same direction for each row. The rolls should be placed as per the picture above.
Panning 3 rolls is only acceptable for low volume production.
6
Storage in Freezer - Pan Placement
Turn the pans every other way so that the pans are resting on another pan and not on the rolls and load pans into freezer.
1Wash hands. Use soap and hot water. Rub
hands together for 20 seconds. Dry with a
single use, disposable paper towel. Put on
latex gloves if appropriate.
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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DO NOT THAW OR PROOF ROLLS!
Move pans directly into the oven from the freezer. Rolls need to bake to a finished temperature of between (175 F Target/Range 175F – 185F). 175°F and 185°F is acceptable . 175F is the ideal target temperature but temp. ranges from roll to roll and pan to pan. Several factors such as roll size, freezer temp, oven air flow and exact location of the probe impact this variance.
Bake time will be between 30 and 34 minutes.
If your bake time is more than 30 minutes; set your bake timer for half of the time for the first part of the baking cycle.
You will need to set your bake timers for every position in your oven. Due to variations in the shelf positions it is very likely each of your positions will be a different bake time. After you have verified the final bake temp, set your baking time accordingly.
Example: If it is taking 32 minutes for your rolls to cook; set the bake timer for 16 minutes. Bake the rolls using the 16 minute timer. Once the timer goes off, reset and, bake rolls for another 16 minutes.
At times, when production demands, you
can load the oven with 2 pans in a
position. This must be done correctly;
alternating the double pans to one side
on each shelf to ensure air flow is not
blocked.
Ensure that you are loading the oven in
correct order; 3,4,5,6,1,2
Ensure proper thermometer is being used.
This is the only approved thermometer.
Available through Wasserstrom.
Item # - 317276 Price - $23.17
Proper Oven Loading
Approved Digital Thermometer
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Remove rolls from the oven, using the approved digital thermometer temp one of the 2 center rolls. (175F Target/Range 175F – 185F). When temping a 4 insert probe in a parallel direction or away from it. Insert Probe toward center of pan away from the outside pan walls.
NOTE – 4 and 6 roll pans: Temp rolls that were in the center of the oven when baking.
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9When temping; Place the probe into the 3rd
wrap at a 45° angle until it touches bottom of
pan. Ensure your finger is aligned with the top
of the roll.
10Pull probe back ½ inch (by noting the distance
from finger and top of roll) and check internal
temperature (175F-175F Target/Range 175F –
185F). If rolls are below 175°F return to oven for
1 to 2 minutes until the proper temperature is
achieved.
DO NOT WALK AWAY FROM PAN DURING
TEMPING PROCESS!
11Cut in-between each of the rolls to ensure
that they are separated before frosting.
Apply 1 ¼ ounces of frosting to each roll. Spreading the frosting evenly over each roll and ensure that the frosting is running down the sides of the roll in numerous places.
Rolls must be frosted immediately upon removal from the oven.
12
Move rolls to the Hotplate or Hussmann Case. Hold time for both is 30 minutes. Be sure to track your holding time with either a grease pencil or a time tag when on hotplate.
Note: Once rolls have reached their 30 minute hold time; remove rolls from pan and place in a cool pan for
cooling. Reference Cinnapack job aid.
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Time/Temp & Bake Calibration
No matter how precise our probe technique, roll
doneness will vary. Therefore, to ensure that rolls
are properly baked, a time, temp and bake
calibration needs to be done before you start.
For each bakery, a correlation must be
established between bake time and the internal
roll temperature.
13Establish a benchmark.
Place a pan of 6 FTO rolls into
the oven and bake for 30 min.
14As outlined in preceding job aid steps,
remove rolls from oven and check
temp. When product reaches 175 F. -
185F. remove one center roll and cut
in half. Check for doneness.
15If rolls are fully baked, frost and serve. Use these
time and temp settings as a guideline for baking.
However, If rolls are not fully baked, bake for
two additional minutes. Repeat step 14 until roll
is baked. Generally, rolls do not bake longer than
36-38 minutes. If this is happening please check
for doneness as outlined in step #14. If Problem
persists check rolls from another case. Confirm
that handling procedures are being followed.
Note: Properly baked rolls are moist with good
cell structure; the dough tears. A fully baked roll
should dome. Under baked roll centers resemble
raw biscuit dough.
Good interior dough
development/cell
structure.
Under baked roll centers
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Rolls are not touching
creating diamond shapes
and baked rolls do not feel
pan.
Baked Rolls are all touching creating
diamond shape and rolls are filling entire
pan.
Immediately out of oven – Properly Baked.
Over baked
Correct interior texture
Underbaked raw dough
CORRECT
INCORRECT
Over baked Underbaked raw dough
Moist but not unbaked raw dough
Diamond Shape
Rolls Touching
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
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Temp into the 3rd quadrant making sure thermometer touches the
pan
Ensure thermometer has been inserted on a 45 degree angle
between the 3rd and 4th wraps.
Align finger with top of roll. Pull thermometer out ½”. You will see the distance between your
finger and the top of the roll.
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
CORRECT
Pa
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INCORRECT
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
CORRECT
Problem: Too much frosting.
Solution: Retrain the crew on frosting standards and use a dry measuring cup filled with frosting for a full pan of rolls.
Problem: Not enough frosting, not evenly spread on rolls.
Solution: Retrain the crew on frosting standards and use a dry measuring cup filled with frosting for a full pan of rolls.
Pro
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INCORRECT
FTO Classic Cinnabon Rolls
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© 2009 FOCUS Brands, Inc 7.24.09
Problem: Thawed and proofed FTO Rolls.
Solution: Keep frozen until needed and do not proof FTO rolls.
Problem: FTO Rolls partially baked. Notice that little doming occurs and rolls are light in color.
Solution: Reset bake timer and finish baking cycle.
Problem: Thawed FTO Rolls.
Solution: Keep Frozen until needed.
Problem: Over baked FTO Rolls. Rolls are hard crusty and have a dark appearance.
Solution: Always use bake timers so that you do not over bake rolls.
Pro
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Problem: Pre-panned rolls are stacked on top of each other. The bottom pan of rolls are being pressed into the pan by 34 pounds of pressure. These rolls will not dome during baking
Solution: Turn the pans every other way so that the pans are resting on another pan and not on the rolls.
Problem Solving
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